“Yes,” Ling Miao chimed in, “the finished product of a dish requires strict control over the selection of raw materials.”
"Fruitwood roasted duck has strict requirements for raw materials and a complicated process, but the taste is truly unforgettable."
In my past life, when I traveled to the capital, I tasted roasted duck made with fruitwood and could never forget its flavor.
To this end, Ling Miao even sought out a master to learn the craft. She didn't know how many ingredients she wasted or how many utensils she broke while practicing making this roast duck, before she finally succeeded in making this famous fruitwood roast duck.
However, the culinary skills that I couldn't use in my previous life have found their value in this one.
Ling Miao was filled with emotion. The old saying was right: it's never a bad thing to have many skills.
Time passed slowly, and Susan stared at the roast duck in the hanging oven. The aroma of the duck meat mingled with the sweet scent of fruitwood, filling the air.
The duck's body begins to turn a deep reddish-brown, and the aroma becomes even more intense as it is roasted over the flames. Tiny specks of white, glossy fat begin to seep from the duck's skin.
"Wonderful!"
Susan called out anxiously.
Ling Miao turned around and saw the duck in the hanging oven. She quickly went over and took it out.
The roasted duck is a deep reddish-brown color, rich and enticing, and the air is filled with the sweet aroma of fruitwood and the delicious smell of fully cooked duck meat.
The outer layer is crispy, and the inside is juicy and fragrant.
It's authentic fruitwood-roasted duck.
After roasting the duck, the meat still needs to be sliced.
For chefs, this is also a dish that extremely tests their knife skills.
Ling Miao was quick, ruthless, and precise. The knife sliced the duck meat into even slices, and with each cut, the juices inside the duck overflowed, while the skin became crispy and golden brown.
Susan could even hear the crisp sound of the blade cutting through the duck skin, while the duck meat inside was tender and juicy.
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